Continental · serves 2
Cream of Tomato Soup
The proper version — vegetables cooked in, sieved, thickened with white sauce, never boiled after.
Ingredients
- 400g tomatoes, chopped
- 1 stalk celery, chopped
- 50g carrots, chopped
- 1 small turnip, chopped
- 1 onion, sliced
- 1 cup white sauce
- 500ml water
- Butter
- Bread for croutons
- Salt and pepper
Method
- Cook the tomatoes and vegetables in the water until soft, then sieve or blend.
- Stir in the white sauce and warm it through — do not let it boil, or it curdles and thins.
- Cut crustless bread into small squares and fry in hot oil until golden.
- Croutons in the bowl first, then the soup poured over so they stay crisp for a minute.